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Herbed Butters




Source of Recipe


Macklinda


List of Ingredients




Herbed Butters

For Beef:
4 oz. Salted butter, softened
1 tbsp. Parsley, fresh, finely chopped
1 tbsp. Chives, fresh, finely chopped
1 tsp. Chervil, dried
1 tsp. Tarragon, dried
1 tbsp. Shallot or onion, grated
Dash Pepper

For Chicken:
4 oz. Salted butter, softened
1 tbsp. Parsley, fresh, finely chopped
1 tbsp. Chives, fresh, finely chopped
1 tbsp. Thyme, fresh, finely chopped
1 tsp. Oregano, fresh, finely chopped
1 tbsp. Shallot or onion, grated
Dash Pepper

For Fish:
4 oz. Salted butter, softened
1 tbsp. Parsley, fresh, finely chopped
1 tbsp. Chives, fresh, finely chopped
1 tbsp. Dill, fresh, finely chopped
1 tbsp. Lemon juice
1 tbsp. Shallot or onion, grated
Dash Pepper

For Pasta/Vegetables:
4 oz. Salted butter, softened
1 tbsp. Parsley, fresh, finely chopped
1 tbsp. Chives, fresh, finely chopped
1 tbsp. Oregano, fresh, finely chopped
1 tsp. Basil, fresh, finely chopped
1 tbsp. Garlic
Dash Pepper


Recipe




Blend all the ingredients. Allow to set at room temperature for 30
minutes to one hour, stirring occasionally. Spoon onto a sheet of
waxed paper and shape into a roll about ½" in diameter.
Refrigerate until ready to use, storing in plastic zip lock bag. Cut
into 4 thick slices before serving.